Where There's Smoke There's Flavor

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Overview

Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.

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More About This Book

Overview

Revised and expanded with more than 100 delicious recipes, this book tells backyard cooks how to turn their grills into slow-cooking barbecue machines. Includes traditional and imaginative approaches to barbecuing all kinds of meats and vegetables. Line drawings throughout.

Editorial Reviews

Publishers Weekly
Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, bastingand, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up. (July)

Product Details

  • ISBN-13: 9780316513371
  • Publisher: Little, Brown & Company
  • Publication date: 8/15/2007
  • Edition description: Expanded
  • Pages: 288
  • Sales rank: 170,150
  • Product dimensions: 9.00 (w) x 6.00 (h) x 0.65 (d)

Table of Contents

1. Smoke Cooking, the Truly American Barbecue 1
2. Mastering the Smoke 7
3. The Right Smoke 19
4. Ribs, Ribs, and More Ribs 27
5. Quintessential Pork 53
6. Here's the Beef 85
7. Something Special: Lamb, Venison, Buffalo 115
8. Wings and Things 131
9. Sea Smoke 159
10. Roti and Kabobs 187
11. Vegetables Are for Smoking, Too 221
12. To Sauce or Not to Sauce 237
Sources for Barbecue Supplies 259
Index 265

Customer Reviews

Average Rating 4
( 4 )

Rating Distribution

5 Star

(1)

4 Star

(2)

3 Star

(1)

2 Star

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1 Star

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Sort by: Showing all of 4 Customer Reviews

  • Anonymous

    Posted May 30, 2008

    Stands Up for Real Barbecue

    This book encourages people to barbecue meat for better flavor -- instead of just grilling it -- and explains the difference.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 12, 2006

    average book for average recipes

    Some of the recipes are a bit cheesie... Not really sure there was much thought placed in how to use seasonings. There are a few good recipes that make this book worth the money.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted November 1, 2010

    No text was provided for this review.

  • Anonymous

    Posted February 9, 2009

    No text was provided for this review.

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